This whole hen-of-the-woods mushroom presents some magical fungus harvested from deep inside the forest: a big dramatic blossom of ’shroom, deep-fried and crispy and flecked with snipped chives. Read more.
The Copper Mine (way up at the top) pairs gin with a carrot-parsnip-turmeric-and-more juice. Read more.
Alden & Harlow in Cambridge cuts its rum-based Volcano with tomatillo and serrano. Read more.
Broken Shaker often farms up its caipirinha—think pineapple, lime, and kale. Nutritious? Nah. But you do get a healthy buzz. Read more.
"The Cherry Wood Smoked Honey from Bee Local adds a deep, robust, smoky finish to things like poached beets and seared figs." Chef Rassamee Ruaysuntia Read more.
This year’s poke-splosion in L.A. happened without explanation, practically overnight, yet we’re amazed it took this long. Poke Etc. in Carson keeps it simple. Read more.
This year’s poke-splosion in L.A. happened without explanation, practically overnight, yet we’re amazed it took this long. Sweetfin Poké goes the Cali-cuisine route, like a snapper bowl with kale. Read more.
Chef Eric Park converted his downtown banh mi shop into Ohana Poké Co., pushing build-your-own bowls with bigeye tuna. Read more.
This year’s poke-splosion in L.A. happened without explanation... Hell, even Gelson’s, L.A.’s posh grocery, installed a mean poke bar, selling marinated raw fish by the pound. Read more.
Pick from menus (the porchetta sandwich is highly recommended and over-delivers); point at the daily sides and salads behind the glass counters; ogle desserts, juices, coffees, and just-baked breads. Read more.
The best course (which is saying a lot) will be the bread. The slices arrive about halfway through, crisp on the outside, chewy-soft inside. Read more.
Korean joint Oiji, inspired by chips that started a craze in Seoul—as in, bags sold on eBay—douses paper-thin potato in honey, butter, and a dash of cayenne pepper (that’s them to the right). Read more.
At Bottlefork in Chicago, chips are shaken with malt-vinegar powder and a poached egg for a saucy-crackly mess. Read more.
Belcampo fries chips in beef tallow and serves ’em with Taleggio sauce. Great, now onion dip’s ruined, too. Read more.
The bun squishes. The lettuce crunches. The pickles snap. That patty, made from ingredients Headley won’t divulge and miles beyond whatever your vegan friends use, has genuine heft. Read more.
“We started baking baby artichokes in terra-cotta cazuelas, which can sustain very high temperatures. The vegetables melt in their own juices, with white wine, butter, and garlic.” Chef Greg Vernick Read more.
The seven-course tasting menu at Canlis is thrilling—the briny sweetness of local vermouth-kissed spot prawns, the meaty funk of 28-day dry-aged lamb. Read more.
Their sacrilegious West Coast fillings (alfalfa sprouts and avocados are mandatory round here) are forgivable when the foundation is so solid. We'll take Cheddar-covered over poppy seeds any day. Read more.
“Kinako, roasted-soybean powder, is used for sweets in Japan—it has this extraordinary nutty flavor. We use it to make ice cream for Kyoto Rye Crepes and Fig Jam.” Chef Stuart Brioza Read more.
Callie’s Black Pepper Bacon Biscuits are the manifestation of the New American Dream—insofar as you get soft, flaky black-pepper-bacon biscuits, chewy and salty and addictive. Read more.
Totopos con Chile, an appetizer that reads as soggy Doritos with crema, includes fresh corn chips tossed in a fiery housemade salsa de arbol. Get an extra side of the cooling crema. Read more.
"A shrub is made of overripe fruit—we use navels, Meyer lemons, satsumas, and grapefruit—plus vinegar and sugar. We add it to beer for a shandy. It’s all I want to drink.” Chef Chris Shepherd Read more.
Few know this place sells its own peanut butter. The slightly crystalline texture turns luscious-smooth in your mouth as you catch a burst of chile heat and…coffee? Read more.
